Once water is boiling, add gnocchi and cook until it floats to the top of the water, about 3 minutes. Drain and set aside.

Add the evaporated milk, cheddar cheese, hot sauce, salt, and pepper to the hot pot that you used for boiling the gnocchi. Turn heat to medium and cook, stirring constantly, until cheese is nearly melted.

Return the gnocchi to the pan with the cheese sauce. Gently stir in half of the pork and bacon. Stir to coat in cheese sauce.

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.